Across the Street's Braised Red Radishes
- SERVINGS: 4
Braising softens the bright red of radishes to a pretty pink and gives them a sweet turnip-like flavor. Seen Lippert likes to cook radishes, which she gets from The Vinegar Factory's bountiful produce department, because "It's an unexpected treatment for an underused vegetable."
- Kosher salt
- 3/4 teaspoon sugar
- 30 red radishes with greens (about 2 pounds), greens trimmed to 1/4 inch and radishes halved lengthwise
- 1/4 cup extra-virgin olive oil
- 1 1/2 cups water
- Put the radishes in a medium saucepan and add 1 teaspoon of salt, the sugar, oil and water. Bring to a boil over high heat, then lower the heat to moderate, cover and simmer until the radishes are tender, about 12 minutes.
- Using a slotted spoon, transfer the radishes to a serving bowl. Boil the cooking liquid over high heat until reduced to 1/4 cup, about 15 minutes. Season with salt and pour the liquid over the radishes.
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